Traditional Fondue
A creamy blend of melted cheeses with white wine and a hint of garlic, perfect for sharing by dipping crusty bread chunks.
30 min
Medium
Suiza / Internacional
4 servings
The story behind
Fondue is the perfect centerpiece for a cozy gathering. I love that stretchy, smooth texture of the cheese as it pulls away when lifting the fork, just as seen in this warm scene. It is an experience that combines the rusticity of artisan bread with the sophistication of white wine, creating unforgettable moments around the table.
Instructions
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1Rub the inside of the fondue pot (caquelon) with the garlic clove and then discard it.
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2Pour the white wine and lemon juice into the pot; heat over medium heat without letting it boil.
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3Toss the shredded cheeses with the cornstarch to ensure a creamy consistency.
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4Add the cheese to the pot by handfuls, stirring constantly in a figure-eight motion until fully melted and smooth.
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5Season with a pinch of nutmeg and white pepper to taste.
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6Keep the pot over a rechaud (burner) on very low heat to maintain the fluid texture shown in the image.
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7Serve accompanied by plenty of rustic bread chunks and glasses of chilled white wine.
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8Use long forks to dip the bread into the cheese, twisting slightly to coat it well.
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